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Desserts
And for la Pièce de résistance and my biggest passion of all, DESSERT. Cakes, Cookies, Cinnamon Rolls, Tarts, Ice cream and the list goes on...
Tiramisu cake GF
What you need:
For the sponge:
1 + 3/4 cups gluten free flour (about 200g)
1 + 1/2 tsp baking powder
100g light muscovado sugar
Pinch of salt
180ml plant milk (I used oat)
80ml vegetable oil (I used olive oil)
1 tbsp apple cider vinegar
1 tsp vanilla extract
For the vegan mascarpone frosting:
100g vegan cream cheese (I used violife)
150ml vegan double cream (I used elmlea)
150g light muscovado sugar
1 tsp vanilla extract
For the syrup:
2 shots of strong espresso
50 ml hot water
100g light muscovado sugar
Cocoa powder for the top layer
How to prepare it
The sponge:
Mix together the flour, baking powder, sugar and salt in a bowl. In a different bowl mix together the plant milk, oil, vinegar and vanilla extract.
Whisk the wet ingredients into the dry ones and pour into a greased and floured round cake tin. Bake at 180° for 25-30 minutes or until golden on the sides. After baking, allow to cool at room temperature.
The vegan mascarpone frosting:
Using a handheld mixer, whip the cold double cream with the sugar at high speed for 3 minutes. Add the vanilla extract and cream cheese then mix together at low speed for another minute.
The syrup:
Brew two shots of strong espresso and add them to a bowl, along with the water and sugar. Mix together with a spoon until the sugar dissolves completely then let cool at room temperature.
Using a spoon, start pouring the syrup on the sponge cake covering its entire surface, letting the cake absorb all of the liquid.
Add a thick layer of the frosting on top of the sponge cake then using a small sieve, add the layer of cocoa powder on top. Refrigerate for a minimum of two hours then serve.
Enjoy!
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